Effects of a sphingolipid-enriched dairy formulation on postprandial lipid concentrations.
(2010) In European Journal of Clinical Nutrition 64. p.1344-1349- Abstract
- Background:The digestion of sphingolipids (SL) is slow and is catalyzed by mucosal enzymes. Dietary SL was shown to inhibit cholesterol absorption and to lower plasma cholesterol, triglycerides (TG) and hepatic fat accumulation in animal models.Aim:A dairy formulation based on fractionation of buttermilk, which is enriched in milk polar lipids of which SL account for a large part is now available. In this study, we examined whether this formulation, when ingested with a standard breakfast, exerted a different influence on postprandial lipids than an equivalent control formulation lacking the polar milk lipids.Methods:A total of 18 healthy male volunteers aged 22-65 years ingested a high-fat (40 g) standard breakfast together with a... (More)
- Background:The digestion of sphingolipids (SL) is slow and is catalyzed by mucosal enzymes. Dietary SL was shown to inhibit cholesterol absorption and to lower plasma cholesterol, triglycerides (TG) and hepatic fat accumulation in animal models.Aim:A dairy formulation based on fractionation of buttermilk, which is enriched in milk polar lipids of which SL account for a large part is now available. In this study, we examined whether this formulation, when ingested with a standard breakfast, exerted a different influence on postprandial lipids than an equivalent control formulation lacking the polar milk lipids.Methods:A total of 18 healthy male volunteers aged 22-65 years ingested a high-fat (40 g) standard breakfast together with a milk-like formulation containing 975 mg of milk SL (A) or the control formulation (B). Postprandial levels of TG, total, low-density lipoprotein (LDL) and high-density lipoprotein (HDL) cholesterol, apolipoprotein AI (ApoAI), ApoB, glucose and insulin were measured 1 to 7 h after the meal.Results:No difference was seen between experimental and control groups in postprandial levels of TG, insulin, ApoA1 or ApoB. After 1 hour there was a trend of lower cholesterol concentrations in large TG-rich lipoproteins after formulation A.Conclusion:The SL-rich buttermilk drink may affect cholesterol concentrations in TG-rich lipoproteins, but has no effect on postprandial TG after a breakfast with butter fat as the major lipid.European Journal of Clinical Nutrition advance online publication, 1 September 2010; doi:10.1038/ejcn.2010.164. (Less)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/1688652
- author
- Ohlsson, Lena LU ; Burling, H ; Duan, Rui-Dong LU and Nilsson, Åke LU
- organization
- publishing date
- 2010
- type
- Contribution to journal
- publication status
- published
- subject
- in
- European Journal of Clinical Nutrition
- volume
- 64
- pages
- 1344 - 1349
- publisher
- Nature Publishing Group
- external identifiers
-
- wos:000283749800014
- pmid:20808331
- scopus:78149285105
- pmid:20808331
- ISSN
- 1476-5640
- DOI
- 10.1038/ejcn.2010.164
- language
- English
- LU publication?
- yes
- id
- 00df820a-2d8f-4844-b149-9dad6fe4b899 (old id 1688652)
- alternative location
- http://www.ncbi.nlm.nih.gov/pubmed/20808331?dopt=Abstract
- date added to LUP
- 2016-04-01 13:01:36
- date last changed
- 2024-10-09 20:19:03
@article{00df820a-2d8f-4844-b149-9dad6fe4b899,
abstract = {{Background:The digestion of sphingolipids (SL) is slow and is catalyzed by mucosal enzymes. Dietary SL was shown to inhibit cholesterol absorption and to lower plasma cholesterol, triglycerides (TG) and hepatic fat accumulation in animal models.Aim:A dairy formulation based on fractionation of buttermilk, which is enriched in milk polar lipids of which SL account for a large part is now available. In this study, we examined whether this formulation, when ingested with a standard breakfast, exerted a different influence on postprandial lipids than an equivalent control formulation lacking the polar milk lipids.Methods:A total of 18 healthy male volunteers aged 22-65 years ingested a high-fat (40 g) standard breakfast together with a milk-like formulation containing 975 mg of milk SL (A) or the control formulation (B). Postprandial levels of TG, total, low-density lipoprotein (LDL) and high-density lipoprotein (HDL) cholesterol, apolipoprotein AI (ApoAI), ApoB, glucose and insulin were measured 1 to 7 h after the meal.Results:No difference was seen between experimental and control groups in postprandial levels of TG, insulin, ApoA1 or ApoB. After 1 hour there was a trend of lower cholesterol concentrations in large TG-rich lipoproteins after formulation A.Conclusion:The SL-rich buttermilk drink may affect cholesterol concentrations in TG-rich lipoproteins, but has no effect on postprandial TG after a breakfast with butter fat as the major lipid.European Journal of Clinical Nutrition advance online publication, 1 September 2010; doi:10.1038/ejcn.2010.164.}},
author = {{Ohlsson, Lena and Burling, H and Duan, Rui-Dong and Nilsson, Åke}},
issn = {{1476-5640}},
language = {{eng}},
pages = {{1344--1349}},
publisher = {{Nature Publishing Group}},
series = {{European Journal of Clinical Nutrition}},
title = {{Effects of a sphingolipid-enriched dairy formulation on postprandial lipid concentrations.}},
url = {{http://dx.doi.org/10.1038/ejcn.2010.164}},
doi = {{10.1038/ejcn.2010.164}},
volume = {{64}},
year = {{2010}},
}